CreamMaker® ANIO
CreamMaker® ANIO

CreamMaker® ANIO

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Liquid Anionic Oil-in-Water Emulsifier Blend
Part Number: EMF-ANIO-01
Availability: In Stock
Int. Shipping: HS Code 29181550

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Description: PEG-free anionic o/w emulsifier used as a liquid oil-in-water emulsifier for cold, hot/cold and hot emulsification. Completely based on vegetable raw materials. Especially recommended for sensitive skin and shows very good emulsifying ability with both polar and non-polar oils. Stabilizes emulsions with low and high oil content. HLB value: approximately 13. Light yellow to yellow liquid. Partly water-soluble.

CAS: 73398-61-5, 65381-09-1, (no CAS# for glyceryl oleate citrate)

INCI Name: Glyceryl oleate citrate, caprylic/capric triglyceride

  • Easy-to-process emulsifier due to its liquid form
  • Confers a rich texture and feel to the skin
  • Stabilizes emulsions with low and high oil content (10-40%)
  • Shows very good emulsifying ability with both polar and non-polar oils
  • Suited for manufacturing of sprayable lotions
  • Can also be used as co-emulsifier for PEG-free formulations

Use: Preferably added to the oil phase of the emulsion although it can be added to the aqueous phase. Typical use level: 2-4% for o/w emulsions. Can be used over a wide pH range (4-9). For external use only.

Applications: Creams, lotions, sprayable emulsions, and various other products requiring emulsification.

Country of Origin: USA

Raw material source: Coconut oil, vegetable oils

Manufacture: Glyceryl oleate is produced by combining naturally derived oleic acid with glycerin. Triglyceride is produced from coconut oil which is first hydrolyzed to yield fatty acids and glycerol. The fatty acids undergo distillation to separate them into fractions of different chain lengths. The C8 caprylic acid and C10 capric acid fractions are then re-esterified with glycerol to form triglyceride.

Animal Testing: Not animal tested

GMO: GMO-free

Vegan: Does not contain animal derived components

Documents: SDS, Fact Sheet, Sample Recipe, Certificate of Analysis

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